Ox-Tails two ways
In Philippines we have Kare Kare made smooth and creamy with peanut butter.
In Denmark we make a hearthy winter dish full of power and energi for the dark month.
Here is the Danish way.
2 kg oxtails
Clean the oxtails for excess
fat and marinate.
- For the marinate:
- 1 onion
- 2-3 garlic
- ½ Tsp thyme
- 10-12 pepper corn
- 2 spring onion
- 1 large chili
- Soy & fish sauce
- Oil
- Salt pepper & smoked paprika
- Blend all in a food processor
- Marinate for 12-24 hours
- Method:
- Brown the oxtails in a heavy skillet and transfer to either Dutch oven (for oven) or large cooking pot (for braising on stow)
- Deglaze the skillet with a beer and add chicken stock.
- Pure over the oxtails and add bay leaves + 1 tin pealed tomato (1Tsp sugar)
- Braise for 4 hours then add carrots, celery and onion (+ green bell pepper).
- Braise for another ½ hour and taste for tenderness and salt/pepper.
- Serve with massed potatoes and pickled beetroots
Kare Kare
Kare Kare the Philippin version of ox tails.
Offen served during festivitas as an original philippin tradition.
It has a wonderful taste and creamy texture. When trying out some Philippine recipe; Kare Kare is an absolute must...!
- 1 ½ kg oxtails
- 2-3 eggplant sliced
- 3 baby bok choy
- 4 string beans cut in 3-4 cm pieces
- 2 onion
- 4 cloves garlic
- 2 teaspoon annatto powder*
- ½ cup peanut butter**
- Salt & pepper
- A little oil for frying
- Shrimp paste
- Clean the ox tails and cut them in the joints.
- Place them in a pot add 1 onion cut in quarters, salt & pepper and cover with water.
- Boil for 2 to 3 hours until tender.
- Slice the last onion rather thin and mince the garlic. Fry in a little oil.
- Add annatto powder* stir well until dissolved and a beautiful reddish color appear.
- Through in the ox tails and coat with the mixture, then remove again.
- Add 1 – 1 ½ cup of the ox tail broth and simmer on medium heat.
- Now place the egg plant and bok choy in the soup.
- Let the bok choy simmer for 2-3 min then remove.
- Let the egg plant simmer for 5-6 min then remove.
- Add string beans and pour in the ½ cup of peanut butter**
- Simmer the sauce until it thickens to your desired thickness.
- Through in the ox tails and let them heat through.
- Then arrange egg plants and bok choy and serve the dish with rice.
- Make shrimp paste available as a side dish.
*) Annatto powder doesn’t have a lot of flavor and are mainly used for the coloring.
**) Some prefer smooth other crunchy peanut butter.